Salads are a staple in many cuisines around the world. Whether you’re looking for a light and refreshing meal or a satisfying side dish, salads have something to offer. In this article, we’ll explore 18 flavorful salad bowl recipes that cater to every season. From the warmth of summer to the coziness of winter, these recipes will provide you with endless inspiration for your next meal.
From classic combinations like Greek yogurt tzatziki chicken and Mediterranean quinoa and feta, to international flavors like Thai peanut noodles and Moroccan chickpea and sweet potato, we’ve got a salad bowl recipe that’s sure to satisfy. Whether you’re in the mood for something spicy and bold or light and refreshing, we have a recipe that will hit the spot.
In this article, we’ll dive into each of these 18 recipes, exploring ingredients, cooking techniques, and presentation ideas to help you create a stunning salad bowl that’s both delicious and Instagram-worthy. So grab your apron, get ready to get creative, and let’s start building our salad bowls!
Asian sesame ginger chicken salad bowl
This flavorful salad bowl combines tender grilled chicken, crunchy veggies, and a tangy sesame ginger dressing, all wrapped up in a savory package. Perfect for a quick and healthy lunch or dinner!
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp sesame oil
– 1 tsp grated fresh ginger
– 1/4 cup soy sauce
– 2 tbsp honey
– 1/4 cup chopped scallions (green onions)
– 1 cup mixed greens (arugula, spinach, etc.)
– 1 cup sliced red bell pepper
– 1/2 cup sliced carrots
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together sesame oil, ginger, soy sauce, and honey.
3. Brush chicken with the sesame ginger mixture; cook for 5-6 minutes per side, until cooked through.
4. Chop cooked chicken into bite-sized pieces.
5. In a large bowl, combine mixed greens, red bell pepper, carrots, scallions, and chopped chicken.
6. Drizzle with remaining sesame ginger dressing (if desired).
7. Serve immediately.
Cooking Time: 15-20 minutes
Mediterranean quinoa and feta salad bowl
This vibrant salad bowl is a perfect blend of flavors and textures from the Mediterranean region, featuring quinoa, crumbly feta cheese, juicy veggies, and a tangy dressing.
Ingredients:
– 1 cup quinoa
– 2 cups water
– 1/4 cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon red wine vinegar
– Salt and pepper to taste
– 1/2 cup crumbled feta cheese
– 1 cup chopped cucumber
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped Kalamata olives
Instructions:
1. Rinse quinoa and cook according to package instructions using 2 cups of water.
2. In a large bowl, whisk together olive oil, lemon juice, and red wine vinegar.
3. Add cooked quinoa, crumbled feta cheese, cucumber, cherry tomatoes, parsley, and olives to the dressing.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 20-25 minutes (including quinoa cooking time)
Southwest black bean and avocado salad bowl
This vibrant salad bowl combines the creamy richness of avocado with the bold flavors of black beans, all wrapped up in a fresh and zesty package. Perfect for a quick lunch or dinner that’s packed with nutrients.
Ingredients:
– 1 can black beans, drained and rinsed
– 2 ripe avocados, diced
– 1/2 red bell pepper, seeded and chopped
– 1 small red onion, thinly sliced
– 1 lime, juiced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine black beans, avocado, bell pepper, and onion.
2. Squeeze lime juice over the top and toss gently.
3. Drizzle with olive oil and sprinkle with cumin.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 10 minutes
Greek yogurt tzatziki chicken salad bowl
A light and satisfying salad bowl perfect for a warm day or as a healthy lunch option. This recipe combines the creaminess of Greek yogurt with the tanginess of cucumber and dill, all topped with juicy chicken and crispy pita chips.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1/2 cup Greek yogurt
– 1/4 cup diced cucumber
– 1 tablespoon chopped fresh dill
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 4-6 pita chips, broken into pieces
Instructions:
1. In a bowl, whisk together yogurt, cucumber, dill, and lemon juice until smooth.
2. Add the diced chicken to the yogurt mixture and stir to combine.
3. Season with salt and pepper to taste.
4. Divide the chicken mixture among four bowls or containers.
5. Top each bowl with broken pita chips and serve immediately.
Cooking Time: 10 minutes
Spicy Thai peanut noodle salad bowl
Discover the perfect fusion of spicy and sweet with this flavorful salad bowl, featuring a medley of textures and tastes.
Ingredients:
– 8 oz rice noodles
– 1/2 cup creamy peanut butter
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/4 tsp red pepper flakes (or more to taste)
– 1/2 cup chopped scallions
– 1/2 cup diced bell peppers
– 1/2 cup sliced grilled chicken breast (optional)
– Salt and pepper, to taste
Instructions:
1. Cook rice noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine peanut butter, soy sauce, honey, grated ginger, and red pepper flakes. Blend until smooth.
3. In a large bowl, combine cooked noodles, chopped scallions, diced bell peppers, and sliced grilled chicken breast (if using).
4. Pour the peanut sauce over the noodle mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15 minutes
Berry spinach and goat cheese salad bowl
Combine the sweetness of fresh berries with the tanginess of goat cheese and the earthy flavor of spinach for a refreshing and healthy salad bowl. Perfect as a light lunch or dinner, this recipe is quick to prepare and packed with nutrients.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/2 cup crumbled goat cheese
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine spinach leaves and mixed berries.
2. Crumble goat cheese over the top of the salad and sprinkle with nuts.
3. Drizzle olive oil and apple cider vinegar over the salad and toss to combine.
4. Season with salt and pepper to taste.
Cooking Time: 10 minutes
Mexican street corn salad bowl
Elevate your salad game with this vibrant and delicious grilled corn bowl, packed with the bold flavors of Mexico. This recipe is perfect for a quick weeknight dinner or a flavorful potluck dish.
Ingredients:
– 4 ears of corn, husked and silked
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon lime juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup crumbled queso fresco or feta cheese (optional)
– Chopped cilantro, for garnish
Instructions:
1. Preheat grill to medium-high heat. Grill corn ears for 10-12 minutes, turning frequently, until slightly charred.
2. In a large bowl, whisk together mayonnaise, sour cream, lime juice, cumin, smoked paprika, salt, and pepper.
3. Add grilled corn kernels to the bowl and toss to combine.
4. Top with crumbled queso fresco or feta cheese (if using).
5. Garnish with chopped cilantro and serve immediately.
Cooking Time: 20-25 minutes
Moroccan chickpea and sweet potato salad bowl
This vibrant salad bowl is a flavorful fusion of Moroccan spices, creamy chickpeas, and sweet roasted sweet potatoes. Perfect for a quick lunch or dinner, this recipe combines the comforting warmth of sweet potatoes with the bright, citrusy zing of preserved lemons.
Ingredients:
– 2 large sweet potatoes
– 1 can chickpeas (drained and rinsed)
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon preserved lemon (diced)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons fresh lemon juice
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast sweet potatoes for 45-50 minutes or until tender.
3. In a medium bowl, whisk together olive oil, preserved lemon, cumin, smoked paprika, salt, and pepper.
4. Add chickpeas and parsley; toss to combine.
5. Slice roasted sweet potatoes into wedges.
6. Assemble salad bowls by placing sweet potato wedges on the bottom, followed by a spoonful of the chickpea mixture.
7. Squeeze fresh lemon juice over the top.
Cooking Time: 1 hour (including roasting time)
Honey mustard roasted veggie salad bowl
A flavorful and nutritious salad bowl featuring roasted vegetables tossed with a honey mustard dressing, perfect for a quick and satisfying meal. This recipe is great for using up any combination of seasonal vegetables you have on hand.
Ingredients:
– 2-3 cups mixed vegetables (such as broccoli, cauliflower, carrots, Brussels sprouts, sweet potatoes), cut into bite-sized pieces
– 2 tbsp honey
– 1 tbsp whole-grain mustard
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and lightly caramelized.
4. In a small bowl, whisk together honey and mustard until smooth.
5. Combine roasted vegetables and honey mustard dressing in a large bowl.
6. Serve warm or at room temperature, garnished with fresh parsley or cilantro.
Cooking Time: 20-25 minutes
Teriyaki salmon and edamame salad bowl
This Asian-inspired salad bowl combines the rich flavors of teriyaki salmon with the tender sweetness of edamame, all wrapped up in a nutritious and easy-to-make package.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 cup edamame
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 1 tsp grated ginger
– Salt and pepper to taste
– Mixed greens for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, and vegetable oil.
3. Place salmon fillets in a shallow baking dish and brush with teriyaki mixture.
4. Bake salmon for 12-15 minutes or until cooked through.
5. Steam edamame according to package instructions.
6. Assemble salad bowls by placing mixed greens at the bottom, topped with cooked salmon, edamame, and any desired garnishes.
Cooking Time: 20-25 minutes
Caprese pesto pasta salad bowl
This colorful salad bowl combines the classic flavors of Italy with a twist – adding creamy pesto to pasta, juicy tomatoes, and fresh mozzarella. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 8 oz. pappardelle pasta
– 1/4 cup freshly made pesto (see below)
– 2 large tomatoes, diced
– 8 oz. fresh mozzarella cheese, sliced
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
Pesto Recipe:
– 1/3 cup pine nuts
– 1/3 cup grated Parmesan cheese
– 1/2 cup fresh basil leaves
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
Instructions:
1. Cook pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine cooked pasta, diced tomatoes, sliced mozzarella cheese, and chopped basil.
3. Drizzle pesto over the top and toss gently to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 15-20 minutes
Buffalo cauliflower and blue cheese salad bowl
Elevate your salad game with this addictive combo of crispy buffalo cauliflower, creamy blue cheese, and crunchy greens. This 10-minute bowl is perfect for a quick lunch or dinner.
Ingredients:
– 1 head of cauliflower
– 1/2 cup Frank’s RedHot sauce
– 1/4 cup butter
– 2 tablespoons blue cheese crumbles
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1/4 cup chopped red onion
– Salt and pepper to taste
– Croutons or pita chips for serving (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with butter, Frank’s RedHot sauce, salt, and pepper on a baking sheet.
3. Roast for 20-22 minutes, stirring halfway, until cauliflower is tender and crispy.
4. In a large bowl, combine roasted cauliflower, mixed greens, blue cheese crumbles, and chopped red onion.
5. Serve immediately with croutons or pita chips, if desired.
Cooking Time: 10 minutes (prep: 3 minutes, cooking: 7 minutes)
Chipotle lime shrimp and mango salad bowl
Elevate your salad game with this bold and refreshing bowl featuring chipotle lime shrimp, juicy mango, and a hint of smoky heat.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 chipotle peppers in adobo sauce, minced
– 2 tablespoons freshly squeezed lime juice
– 1 ripe mango, diced
– 1/4 cup chopped cilantro
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 bag mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled queso fresco (or feta cheese)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together lime juice, chipotle peppers, and olive oil.
3. Add shrimp to the marinade; cook for 2-3 minutes per side, or until pink and cooked through.
4. In a separate bowl, combine mango, cilantro, salt, and pepper.
5. Divide mixed greens among bowls; top with grilled shrimp, mango mixture, and crumbled queso fresco.
6. Serve immediately and enjoy the spicy-fresh fusion!
Cooking Time: 10-12 minutes
Autumn harvest quinoa and kale salad bowl
Celebrate the flavors of autumn with this hearty quinoa and kale salad bowl, featuring roasted sweet potatoes and a tangy apple cider vinaigrette.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large onion, peeled and chopped
– 2 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cubed
– 4 cups curly kale leaves, stems removed and discarded
– 1/2 cup crumbled goat cheese (optional)
– Salt and pepper to taste
– Apple cider vinaigrette (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions.
3. In a large bowl, toss together onion, garlic, sweet potatoes, and olive oil. Roast for 30 minutes or until tender.
4. In a separate pan, heat water over medium-high heat. Add kale leaves and cook until wilted, about 5 minutes. Drain and set aside.
5. To assemble the salad bowls, divide cooked quinoa among four bowls. Top with roasted sweet potato mixture, wilted kale, and crumbled goat cheese (if using). Drizzle with apple cider vinaigrette.
Cooking Time: Approximately 45-50 minutes
BBQ ranch chicken and cornbread salad bowl
This hearty salad bowl combines tender chicken, crunchy cornbread croutons, and a tangy BBQ ranch dressing, all topped with fresh greens. It’s a satisfying and flavorful meal that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 cup BBQ sauce
– 2 tbsp ranch seasoning
– 1 cup cornbread crumbs (homemade or store-bought)
– 2 cups mixed greens
– 1 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, whisk together BBQ sauce and ranch seasoning. Place chicken breasts in the mixture and marinate for at least 30 minutes.
3. Bake chicken for 25-30 minutes or until cooked through.
4. Meanwhile, toss cornbread crumbs with 1 tbsp olive oil and bake for 10-12 minutes or until golden brown.
5. Assemble salad bowls by placing mixed greens on the bottom, topped with chicken, cherry tomatoes, and crumbled feta cheese (if using). Drizzle with remaining BBQ ranch dressing.
Cooking Time: 40-45 minutes
Sesame tofu and soba noodle salad bowl
This vibrant salad bowl combines the nutty flavor of sesame tofu with the earthy taste of soba noodles, all wrapped up in a refreshing mix of crunchy veggies and tangy dressing.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 tablespoons tahini
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 8 oz soba noodles
– 1 cup mixed greens (such as arugula, spinach, and lettuce)
– 1/2 cup sliced red bell pepper
– 1/4 cup chopped cilantro
– Salt and pepper to taste
Instructions:
1. Cook the soba noodles according to package instructions. Drain and set aside.
2. In a blender or food processor, combine tofu, tahini, soy sauce, rice vinegar, and sesame oil. Blend until smooth and creamy.
3. In a large bowl, combine mixed greens, sliced red bell pepper, and chopped cilantro.
4. Add the cooked soba noodles on top of the greens.
5. Spoon the sesame tofu mixture over the noodles.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Za’atar roasted beet and feta salad bowl
Experience the Middle Eastern flavors of roasted beets, crumbly feta cheese, and aromatic za’atar, all combined in a nutritious and delicious salad bowl.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– 2 tbsp za’atar
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 2 tbsp lemon juice (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45-50 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a small bowl, mix together olive oil and za’atar.
5. Toss roasted beets with the za’atar mixture, feta cheese, and parsley.
6. Season with salt, pepper, and lemon juice (if using).
7. Serve immediately.
Cooking Time: 45-50 minutes
Tropical coconut lime chicken salad bowl
A refreshing twist on traditional chicken salad, this tropical bowl combines the flavors of coconut, lime, and spices to create a unique and delicious meal.
Ingredients:
– 1 lb cooked chicken breast, diced
– 1/2 cup shredded coconut
– 1/4 cup freshly squeezed lime juice
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cherry tomatoes, halved
– 1/4 cup chopped fresh cilantro
Instructions:
1. In a large bowl, combine chicken, coconut, lime juice, olive oil, cumin, smoked paprika, salt, and pepper. Mix until well combined.
2. Add the mixed greens to the bowl and toss to coat with the chicken mixture.
3. Top with cherry tomatoes and cilantro.
4. Serve immediately.
Cooking Time: 10 minutes
Summary
Get ready to elevate your salad game with these 18 flavorful salad bowl recipes, perfect for every season! From Asian-inspired sesame ginger chicken to Mediterranean quinoa and feta, each bowl is packed with unique flavors and textures. Enjoy the spicy kick of Thai peanut noodles or the creamy richness of Greek yogurt tzatziki. Or try something new like Moroccan chickpea and sweet potato or Honey mustard roasted veggies. With so many options, you’ll never get bored and can always find a salad to match your mood and taste buds.